OYSTER MUSHROOM SAUTE
Steps:
- Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.
SAUTéED OYSTER MUSHROOMS
Provided by Lillian Chou
Categories Mushroom Side Sauté Vegetarian Quick & Easy Vinegar Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (as part of a korean meal) servings
Number Of Ingredients 3
Steps:
- Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
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- Sautéed Oyster Mushrooms with Garlic. I love mushrooms, but I don’t always like them alone or as a main ingredient. Sometimes, they’re just too overpowering.
- Teriyaki Oyster Mushroom Steak. Don’t let your eyes deceive you. That’s not steak or even teriyaki chicken you’re seeing. Instead, it’s a 100% vegetarian-friendly dish.
- Garlic Butter Oyster Mushrooms. This recipe is similar to the sautéed oyster mushrooms above. It’s just as rich, buttery, and garlicky. The primary difference is that you add soy sauce to this one.
- Pan-Fried Oyster Mushrooms. Here’s another garlic mushroom treat. These pan-fried mushrooms take 20 minutes to make and are phenomenal. They’re crispy, buttery, and supremely herb-flavored.
- Creamy Mushrooms on Toast. This 10-minute meal makes an excellent quick and healthy lunch. It’s creamy, earthy, and flavorful to the max. It’ll remind you of beef stroganoff, only without the beef and noodles.
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